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–+ servings

Crispy Semolina-Crusted Coley with Courgette & Asparagus Sauté, Basil-Lemon Oil

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Servings 2

Ingredients
  

For the fish:

  • 2 coley fillets approx. 150–180 g each
  • 3 tbsp coarse semolina
  • zest of ½ lemon
  • salt and pepper
  • olive oil or a mix of oil & butter for frying

For the vegetables:

  • 1 small courgette sliced into thin half-moons
  • 6 to 8 asparagus spears trimmed and halved
  • 1 clove garlic minced
  • Salt pepper
  • Splash of white wine or lemon juice optional

For the basil oil:

  • Handful of fresh basil leaves
  • 3 to 4 tbsp extra virgin olive oil
  • Juice of ½ lemon
  • Pinch salt

Instructions
 

Make the basil oil:

  • Blend or mortar-pestle together basil, olive oil, lemon juice, and a pinch of salt until smooth. Set aside — or strain for a clearer oil.

Prepare the fish:

  • Pat the coley fillets dry and season with salt, pepper, and lemon zest.
  • Press the top side of each fillet into the coarse semolina to coat lightly.
  • Heat olive oil (or oil + butter) in a non-stick pan. Place fillets semolina-side down first and cook for about 3–4 minutes until golden and crisp. Flip and cook another 2–3 minutes until just done.

Sauté the vegetables:

  • In another pan, heat a splash of olive oil. Add garlic and let it sizzle briefly.
  • Add asparagus and courgette, season, and sauté until just tender but still vibrant. Deglaze with a splash of white wine or lemon juice if desired.

Plate:

  • Arrange the warm courgette and asparagus mix on each plate.
  • Top with crispy coley fillets.
  • Drizzle with basil-lemon oil and garnish with extra fresh basil or microgreens.

Optional additions

  • Add toasted semolina or pine nuts for crunch.
  • Serve over a semolina polenta base
  • A spoonful of yoghurt lemon zest on the side
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